Buttermilk Sourdough Rolls

Recipe by Red_Apple_Guy
READY IN: 2hrs 16mins
SERVES: 8
YIELD: 16 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups bread flour (384 g)
  • 1 14
    cups buttermilk (285 g at room temperature)
  • 34
    cup sourdough starter (170 g of 100% hydration or thickness of mashed potatoes)
  • 2
    tablespoons butter (33 g softened)
  • 1 12
    teaspoons table salt (9 g)
  • 1 14
    teaspoons instant yeast (6 g)
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DIRECTIONS

  • Refresh the sourdough starter the night before.
  • Mix the buttermilk, butter, yeast and starter until blended uniformly.
  • Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
  • Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
  • Place in a straight sided clear container and let rise for 15 minutes.
  • Stretch and fold the dough and replace in the container to rise until double in volume.
  • Divide into 16 uniform pieces weighing 55 g each and shape into balls.
  • Place on parchment paper and cover with oiled plastic.
  • Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).
  • Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.
  • Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.
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